material

600 grams of high gluten flour

Salt10g

Water 540 ml

90g cabbage

80 grams of soybean sprouts

Potatoes100g

60 grams of carrots

60 grams of Dutch beans

Sausage 50 grams

50 grams of dried tofu

Shrimp 30g

Celery 30 grams

Almond 300 grams

300 grams of powdered sugar

A little mustard (or mashed garlic)

Sift the high-gluten flour into a glass bowl, add 270 ml of water and salt into the mixing tank, and stir well until the dough is elastic (about 30 minutes). Then gradually add 270 ml of water to make a thick batter. Cover with plastic wrap and let it stand and relax for about 30 minutes.

Wash all vegetables and shred them for later use.

Wash and shred sausages and dried beans; Wash shrimps and drain for later use.

Pour exercise 2 and exercise 3 into boiling water to be slightly scalded, remove and drain.

Preheat the pan (low temperature), pour in a proper amount of batter, shake it quickly to make it uniform and form a thin round dough. The dough can be taken out and moistened after it is slightly rolled up.

Take a cake crust, put it on the chopping block, and sprinkle almond powder on the flat cake crust.

Put the materials prepared in the third step into the crust in the fifth step, fold the crust in half and wrap it in the same direction.

When wrapped at the end, squeeze mustard (or garlic paste) to help the adhesion of the seal.